Step 1

In a microwave safe bowl, flake your cold salmon until it's broken up into small pieces. Using a fork works best.

Step 2

Add your leftover rice right over the salmon, then place one cube cube in the center, nestling it into the rice.

Step 3

Cover with parchment paper or a paper plate (just make sure steam can escape) and microwave on high for 2 to 2 1/2 minutes.

Step 4

Remove bowl from microwave and discard any remaining ice.

Step 5

Add soy sauce, mayonnaise and sriracha (if using) and mix with rice/salmon until combined.

Step 6

Top the dish with diced avocado and more mayonnaise, sriracha (optional) soy sauce to taste.

Step 7

At this point, you can enjoy the rice bowl as-is OR add kimchi and wrap the rice mixture in your seaweed pieces and enjoy as mini-wraps!